Ingredients
Scale
- 1 tablespoon olive oil
- 450 grams sausage, casing removed and sliced
- 80 grams diced onion
- 1 tablespoon minced garlic
- 480 millilitres chicken broth
- 400 grams canned diced tomatoes with juices
- 120 millilitres whole milk
- 225 grams dry pasta
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups shredded Cheddar-Jack cheese (about 200 grams)
- 0.25 teaspoon red pepper flakes
- 30 grams chopped scallions
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sliced sausage. Cook for 5 minutes until the sausage is browned and the onions are soft.
- Stir in the minced garlic, salt, black pepper, and red pepper flakes. Continue cooking for 2 minutes, stirring often until it becomes fragrant.
- Pour in the chicken broth, diced tomatoes with juices, milk, and dry pasta. Stir everything until well mixed. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15 minutes or until the pasta is fully cooked.
- Once the pasta is cooked, stir in the shredded Cheddar-Jack cheese until it is completely melted and mixed with the pasta.
- Remove the skillet from the heat. Garnish the dish with chopped scallions and serve immediately.
Notes
For extra flavor, use spicy sausage or add more red pepper flakes if you like heat. Mix in vegetables like bell peppers, spinach, or mushrooms for added nutrition. Top with extra cheese for a cheesier dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg